Saturday, February 14, 2009

Frosted Flake French Toast with Buttermilk Syrup

I woke up this beautiful snowy Valentines Day to the sounds of my wonderful husband making breakfast for me! Back in December, we took a trip to Vegas and we ate breakfast at a little cafe inside the hotel where we were staying. My husband ordered this French Toast that was rolled in Frosted Flakes. My first thought was...gross. But, it was SO good. So, on V-day he re-created this gem, and I was SO excited! (I should let him cook more often, he really is brilliant!) The combination of the frosted flakes and the buttermilk syrup was really sweet. So, an addition of some slightly tart strawberries was perfect. You must try this...now!

4-5 slices of French Bread, or any other bread you like

2 Cups Frosted Flakes cereal, crushed

2 Eggs

1/4 C Milk

1/4 C Buttermilk

1/2 tsp. Salt

1/2 tsp. Vanilla

Sprinkle of Cinnamon

A Dash or Pinch (just a tiny bit) Nutmeg

Whisk together the milk, buttermilk and eggs until smooth. Add the salt, vanilla, and spices until everything is incorporated. Heat a frying pan to medium low heat. Add a small pat of butter (maybe a teaspoon or so per slice of bread). Once butter is melted, dip bread, one side at a time into egg mixture, and then into frosted flakes. Make sure both sides are covered in cereal. Put bread into the heated pan and cook for about 3-4 minutes on each side, or to desired doneness. (Some people like their french toast a little soggy in the middle, some like it really set up, so cook it how you like it!) Top with sliced strawberries or other fruit and drizzle with buttermilk syrup (recipe to follow). (I say "drizzle" because it's really sweet, and you might be sorry if you dump it on!) Makes about two adult sized servings.

Buttermilk Syrup

(compliments of my husband's co-worker Ashly...thanks Ashly!)

1 cube butter

1/2 cup buttermilk

1 cup sugar

1 tablespoon Karo Syrup (lite corn syrup)

Add this all together and stir. Use a bigger pot than needed because when you add the baking soda it boils up high. Heat everything on low heat, stirring constantly until ingredients dissolve and sauce thickens. When sauce has thickened, add 1/2 teaspoon baking soda and 1 teaspoon vanilla. Stir and remove from heat.

(note from me: I didn't make the syrup, but I imagine if you cook it for a few minutes longer, it will be a bit more caramely...yum!)